Description
Ina Garten’s chicken with mushrooms delivers classic French culinary comfort with rich, earthy flavors. Succulent chicken breasts nestle among golden-brown mushrooms, creating a sophisticated dinner that whispers elegance and warmth for intimate gatherings.
Ingredients
Scale
Poultry:
- 2 chickens, 3 ½ to 4 pounds each, cut in eighths
Mushrooms and Herbs:
- 1 ½ pounds assorted wild mushrooms (such as porcini, cremini), cleaned and diced
- 8 sprigs fresh thyme, tied with kitchen string
- 1 tablespoon minced garlic (about 3 cloves)
- 8 whole garlic cloves
Liquids, Fats, and Seasonings:
- ½ cup extra-virgin olive oil
- 2 cups white wine (Pinot Grigio or similar)
- ¼ cup dry sherry (or dry white wine)
- 2 cups chicken stock, preferably homemade
- 3 tablespoons unsalted butter, softened
- ¾ cup all-purpose flour (½ cup for dredging, ¼ cup for sauce)
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the oven by heating it to 325°F (163°C), ensuring an even temperature for optimal cooking.
- Pat the chicken pieces completely dry using clean paper towels, then generously season with kosher salt and freshly ground black pepper. Coat each piece thoroughly with all-purpose flour, shaking off any excess.
- Select a large, heavy-bottomed ovenproof pot or Dutch oven. Heat extra virgin olive oil over medium-high heat until it shimmers. Carefully place chicken pieces in the pot, creating a golden-brown crust by cooking for 3-5 minutes on each side. Transfer browned chicken to a separate plate.
- In the same pot, add whole garlic cloves, sliced mushrooms, and fresh thyme sprigs. Sauté the vegetables for approximately 5 minutes, allowing them to develop rich, caramelized flavors.
- Pour sherry into the pot, using a wooden spoon to scrape up the flavorful browned bits stuck to the bottom, which will enhance the sauce’s depth.
- Introduce minced garlic to the pot, stirring continuously for an additional 2 minutes to release its aromatic qualities.
- Gradually pour in white wine and unsalted chicken stock. Season with kosher salt and freshly ground black pepper. Bring the liquid to a gentle simmer, creating a flavorful braising environment.
- Carefully return the browned chicken pieces to the pot, nestling them into the liquid. Cover the pot and transfer to the preheated oven. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the chicken and discard the thyme sprigs. Create a butter-flour mixture by combining softened unsalted butter with all-purpose flour. Whisk this mixture into the cooking liquid, stirring constantly to prevent lumps and create a smooth, rich sauce.
- Allow the sauce to simmer for 5 minutes, stirring periodically until it thickens to a luxurious consistency. Taste and adjust seasoning as needed. Gently return the chicken to the pot, coating each piece with the velvety sauce before serving immediately.
Notes
- Create crispy chicken by thoroughly drying the meat and coating it generously with seasoned flour to achieve a beautiful golden-brown exterior that locks in delicious flavors.
- Elevate the dish’s complexity by selecting a variety of mushrooms like cremini, shiitake, and oyster, ensuring uniform cutting to guarantee even cooking and balanced texture.
- Control stovetop heat carefully, maintaining a medium-high temperature that allows chicken and mushrooms to develop rich caramelization without burning or becoming tough.
- Develop a silky, luxurious sauce by whisking flour and butter into a smooth roux, which naturally thickens the liquid and prevents lumpy consistency.
- Enhance overall taste by seasoning each ingredient layer separately, building depth through strategic salt, pepper, and herb applications throughout the cooking process.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 490 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 33 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 90 mg